• Quality Characteristics of Cabbage Kimchi by Different Packaging materials

• ¼­ÇØÁ¤:Seo Hae-Jung

• ÇѼ­¿µ:Han Seo-Young/ÃÖÇý¼±:Choi Hye-Sun/ÇѱÍÁ¤:Han Gwi-Jung/¹ÚÇý¿µ:Park Hye-Young

• Korean Journal of Food and Cookey Science   2012  Volume.28  No.2 207 ~ 214

• Processing Optimization and Antioxidant Activity of Sausage Prepared with Tomato Powder

• ³ªÀ¯¸®:Na Yu-Ri

• ÁÖ³ª¹Ì:Joo Na-Mi

• Korean Journal of Food and Cookey Science   2012  Volume.28  No.2 195 ~ 206

• A survey on dietary education needs for implementing dietary education by teachers in elementary sch...

• ±èÁÖ¿µ:Kim Joo-Young

• ½É±âÇö:Sim Ki-Hyeon

• Korean Journal of Food and Cookey Science   2012  Volume.28  No.2 183 ~ 193

• Analysis of Antibacterial Activity against Food Spoilage and Food-borne Pathogens and Cytotoxicity o...

• ¿øÁöÇý:Won Ji-Hye

• ±è¹Ì¶ó:Kim Mee-Ra

• Korean Journal of Food and Cookey Science   2012  Volume.28  No.2 175 ~ 182

• Changes in Quality Characteristics of Kimchi Added with the Fresh Red Pepper (Capsicum Annuum L.)

• ȲÀα¹:Hwang In-Guk

• ±èÇÏÀ±:Kim Ha-Yun/Ȳ¿µ:Hwang Young/Á¤Çå»ó:Jeong Heon-Sang/ÀÌÁؼö:Lee Jun-Soo/±èÇý¿µ:Kim Hae-Young/À¯¼±¹Ì:Yoo Seon-Mi

• Korean Journal of Food and Cookey Science   2012  Volume.28  No.2 167 ~ 174

• Change in the Chemical Characteristics of Aralia continentalis Kitagawa Leaf-Kimchi during Storage P...

• ½Åµ¿¼±:Shin Dong-Sun

• ±è¸íÈñ:Kim Myung-Hee/ÇѱÍÁ¤:Han Gwi-Jung

• Korean Journal of Food and Cookey Science   2012  Volume.28  No.2 159 ~ 165

• Differences on Perceptions and Attitudes towards Food Safety Based on Behavioral Intention to Preven...

• À±ÀºÁÖ:Yoon Eun-Ju

• ¼­¼±Èñ:Seo Sun-Hee

• Korean Journal of Food and Cookey Science   2012  Volume.28  No.2 149 ~ 158

• Volatile Compounds of Essential Oils from Allium senescens L. var. senescens

• ¿À¹Ì:Oh Mi

• ¹è¼±¿µ:Bae Seon-Young/Á¤¹Ì¼÷:Chung Mi-Sook

• Korean Journal of Food and Cookey Science   2012  Volume.28  No.2 143 ~ 148

• Proportion Optimization for Manufacture Kochujang Sauce Supplemented with Tonic Herbal Extract and B...

• ¾çÁö¿ø:Yang Ji-Won

• ±è¼º¼ö:Kim Sung-Soo/ÃÖ»óÀ±:Choi Sang-Yoon/ÃÖÀϼ÷:Choi Il-Sook/ÀÌ¿µ¼±:Lee Young-Sun

• Korean Journal of Food and Cookey Science   2012  Volume.28  No.2 133 ~ 141

• Quality Characteristics and Antioxidative Activities of Majakgwa with added Turmeric Powder

• ÃÖ¼ö³²:Choi Soo-Nam

• À±¼öºÀ:Youn Soo-Bong/À¯½Â¼®:Yoo Seung-Seok

• Korean Journal of Food and Cookey Science   2012  Volume.28  No.2 123 ~ 131

• Quality Characteristics of Topokki dduk With Respect to Added Whole Soybean Curd (Chun-Tofu) by Diff...

• ÀÌÁØ°æ:Lee Joon-Kyoung

• Á¤ÁöÇý:Jeong Jie-Hye/ÀÓÀç°¢:Lim Jae-Kag

• Korean Journal of Food and Cookey Science   2012  Volume.28  No.2 111 ~ 121

• Effect of Job Stress on Job Burnout of Nutrition Teachers and Dietitians in School Foodservice

• ÃÖÀº¿µ:Choi Eun-Young

• ±èÇö¾Æ:Kim Hyun-Ah

• Korean Journal of Food and Cookey Science   2012  Volume.28  No.2 97 ~ 110

• Importance and Satisfaction with Korean Food for Foreigners Living in Busan with regard to Nationali...

• ±èÇö¼÷:Kim Hyun-Sook

• ·ùÀº¼ø:Lyu Eun-Soon

• Korean Journal of Food and Cookey Science   2012  Volume.28  No.2 89 ~ 96